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Method

1. Place the lamb on a foil-lined grill pan under a preheated grill for 8-10 minutes turning once, or according to taste.

2. Meanwhile, heat the oil in a frying pan and fry the peas and runner beans for 3 minutes. Add the spring greens, stock, mustard and mint sauce and simmer, covered for 3-4 minutes. Top with the lamb and serve with new potatoes.